Sweet Potato Biscuits with Honey-Pecan Butter

Updated at: Thu, 17 Aug 2023 00:17:19 GMT

Step 1

Directions1. Preheat oven to 450°.

Step 2

2. Lightly spoon Biscuit Mix into dry measuring cups; level with a knife. Combine mix, sugar, and cinnamon in a medium bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and sweet potato; add to flour mixture, stirring just until moist. Turn dough out onto a lightly floured surface; knead lightly 5 times. Pat dough to 3/4-inch thickness. Cut with a 2 1/4-inch biscuit cutter into 18 biscuits. Place on a baking sheet lined with parchment paper. Bake at 450° for 16 minutes or until lightly browned.

Step 3

3. Combine softened butter, honey, and pecans in a small bowl. Serve biscuits with butter.

Step 4

Note: If you’d like to freeze these biscuits, prepare the recipe through step 2, and place the raw biscuits on a baking sheet. Cover them with plastic wrap, and place in the freezer. Once they’re frozen, transfer to a zip-top plastic bag and freeze for up to 2 months.

Step 5

CALORIES 146; FAT 6.6g (sat 3.5g, mono 2g, poly 0.6g); PROTEIN 3g; CARB 19g; FIBER 1g; CHOL 14mg; IRON 1mg; SODIUM 221mg; CALC 83mg

Step 6

Serves 18 (serving size: 1 biscuit and 1 teaspoon butter mixture)

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